Foreign Friends Encounter Traditional Ningbo Food④
Yangmei——Yuyao’s Summertime Red Bayberries Find Favor with Brazilians
Yangmei is a little red Chinese fruit that claims a plethora of monikers, including Myrica rubra, Chinese bayberry, red bayberry, and yumberry. Annually, it is ready for market in early June and overruns local orchids in the midsummer. With its sweet-tart flavor and vibrant, juicy color, this summertime super fruit in Ningbo is a symbol of homesickness, and is a meaningful gift for friends and family members.
“端午杨梅挂篮头,夏至杨梅满山红。”酸甜可口的杨梅,寄托了宁波人的乡情、乡愁,是馈赠亲友的佳品。
Yuyao, a county-level city in Ningbo, is recognized as the hometown of Yangmei. The fruit has a long history in Yuyao, as archaeologists found kernels of wild red bayberries from 7,000 years ago at Hemudu, a Neolithic cultural site. The origin of its cultivation in the area can be traced back 2,000 years.
On June 22nd, just 2 days after the summer solstice, Claudia Castro – head of the Preschool at Georgia School Ningbo – joined us on the Yangmei exploration trip to Yuyao. Her husband, Roberto Fernandes Alves, and their daughter Barbara accompanied us.
In late June, when Zhangting Town of Yuyao was ripe with red bayberries, Claudia and her family came to try Yangmei picking. Chen Hu, a resident who is a national-level judge of the Chinese catering and culinary industry, was invited to be our guest guide.
Amongst the mountains and orchids, berries covering the branches look fresh and attractive. When Claudia started the picking, she told us their connection with the fruit: “Every June, we receive Yangmei from our friends in Ningbo. All three of us love it.”
The berries can also be made into red bayberry wine, also known as Yang Mei Jiu in Chinese. With its unique flavor, the traditional drink has gained popularity not only in Ningbo, but also abroad. This time, our guests would learn the making of Yang Mei Jiu from Chen Bin, a national-level technician and Chief Chef of Yuyao’s Nanshan Hotel. Chef Chen had already prepared the key ingredients——jars of the mellow and aromatic farmhouse-made Chinese baijiu.
Claudia's daughter Barbara is a lovely and talented little girl. With the assistance of this young sous chef, Chef Chen produced an innovative dish – a thick Yangmei soup sided with rice cake and edible osmanthus. The delicacy won unanimous likes for its wonderful appearance and taste.Having stayed in Ningbo for 6 years, Barbara is now a native "Ningbo girl" and perfectly interpreted Chef Chen’s professional explanations to her parents.
In the afternoon, the family toured Shunjiang Tower and took a walk across the ancient Tongji Bridge, under which the Yao River flows into the urban area of Ningbo.
At the end of this trip, Claudia shared her affection for the city: “Ningbo features constant development and is well-prepared to usher in a bright future. It is full of character.”